Worth it?

[Anonymous No.19017860]

I’m thinking about getting the Ooni Karu 12”. Currently $100 off list price. Any anons have experience with these things?

[Anonymous No.19017863]

>>19017860
I hate them. Buy the competition. Get fucked, OP

[Anonymous No.19017875]

>>19017860
Pizzaparty or zio ciro make better ovens.

[Anonymous No.19017877]

>>19017863
>I hate them.
Why?
>Buy the competition.
Like who?

[Anonymous No.19017880]

>>19017860
Its a piece of stainless steel with a stone in it
The chinese make offbrands that work identical for 1/3rd of the price on amazon. You are paying for a name, not for extra functionality.

[Anonymous No.19017891]

>>19017860
So $150-200 then? you could probably find worse unitaskers to spend your money on. If you make your own dough already and don't find that a hassle then you're sure to get good use out of an outdoor oven. these small units don't get near as hot as a real stone oven but they're better than trying to bake your neopolitan on a steel baking sheet or on your grill (probably)

[Anonymous No.19017897]

>>19017860
>Currently $100 off list price.
Its regular price is 299
Where is it on sale?
I would be tempted to pay $200 for it.

[Anonymous No.19017901]

>>19017860
Cousin bought the wood fire one. Didn't work well because the burn box for the wood was too small so it was hard to keep steady temperatures because it constantly needed to be fed. He eventually paid the money to convert it over to propane. It works fine but if you don't know how to make good dough it will suck no matter what.

[Anonymous No.19017906]

>>19017901
You do need to keep the wood pellets rolling every 6-7 minutes, but the actual wood pellet smoke is fucking amazing on your pizza.

[Anonymous No.19017922]

>>19017897
I swear I just saw them going for $399 at Scheels a couple weeks, but they’re down to $299 now, I guess. I guess maybe they’re not actually on sale, I’m seeing 299 everywhere now
>>19017901
Do you think this would be the same issue using charcoal with the karu?

[Anonymous No.19017947]

>>19017922
Charcoal is going to hold heat longer sure, but you arent going to get the wood smoke flavor
Those wood pellets burn through like a motherfucker.

The best way to keep the heat up in these small ovens is replace the ceramic stone with a metal steel. They take longer to heat up, but hold a lot more energy for longer.

[Anonymous No.19017982]

>>19017922
>I swear I just saw them going for $399 at Scheels a couple weeks, but they’re down to $299 now
Yeah dont buy them at ACE or sporting good stores. Online their everyday price is 299

[Anonymous No.19017989]

>>19017922
Id be willing to pay the extra 50 bucks for the name, but its a hard sell paying literally double for an oven, when there isnt anything inherently special.
Its a metal box you throw burning pellets in.

[Anonymous No.19017996]

I’ve made great pizzas by cranking my oven as far as it goes ~550-600 and throwing the pizza on some cast iron

[Anonymous No.19018047]

>>19017996
This works great, I own a pizza steel for my oven. Its less of a hassle too.
The reason I own an outdoor pizza oven is for the wood smoke. Its worth the effort sometimes. Buying a propane powered one of those pizza ovens is a waste and defeats the purpose IMO

[Anonymous No.19018071]

>>19018047
I’ve made some fantastic Sicilian style sheet pizzas at home cranking my oven to 550, but I also have the itch for one of these mini pizza ovens. I’m sure a lot of people will purchase, use once, and then dump on Craigslist eventually, so I’m holding out.
I was watching a video where a guy used charcoal and then added hardwood periodically. Curious to know how that method tastes. I’m also curious to know how a no frills charcoal fired pizza tastes, I think I’ve heard that there’s less moisture burning charcoal than hardwood and that’s the secret to “new haven style” pizza or whatever.

[Anonymous No.19018091]

>>19018071
You could buy a real smoker and use it for other shit also.

[Anonymous No.19018098]

>>19017860
https://voca.ro/1bVIwKf6KLw0

[Anonymous No.19018106]

>>19017860
I think ovens are more efficient

[Anonymous No.19018114]

>>19017860
nah, get one of these and have fun, who can't order a better pizza then you would do in that
This on the other hand....

[Anonymous No.19018118]

>>19018114
wtf is that

[Anonymous No.19018124]

>>19018118
Moonshine

[Anonymous No.19018146]

there used to be a wood fired pizza place here but they had to switch to coal

[Anonymous No.19018147]

>>19018118
Mountain Dew maker.

[Anonymous No.19018337]

Welcome to the new age of moonshining

[Anonymous No.19018364]

>>19017860
Bow to the gods that came before your time

[Anonymous No.19018371]

>>19017860
firing up that shit with wood is extremely annoying and frustrating. don't bother and just get the propane gas only version that will give you better results. pizza doesn't benefit from wood anyway because 60-80 seconds are not enough to develop some smoky aroma. it's not like you have fat dripping down on some charcoal that give your steak a smoky flavor. you will get the exact same flavor in an electric effeuno oven that can do 450C

[Anonymous No.19018379]

>>19017860
>>19018371
True you cannot replicate a true brick oven wood fired pizza at home unless you build one and never really let it go out.

[Anonymous No.19018387]

saw this guy few minutes ago
i mean if you feel adventurous you can try it
>https://www.youtube.com/shorts/ZFP-RVaaAnM

[Anonymous No.19018441]

>>19018371
>>19018379
If you want smokey pizza just put a sheet of foil on your grill and bake it that way.

[Anonymous No.19018489]

>>19018379
That isn't true, you can get good pizza without a brick oven, but the cost of the units are generally 1k usd and up.
Also it only takes half a day or a little longer to get to temp for a brick oven.

[Anonymous No.19018499]

>>19018489
Pizza shops around here never let them go out meaning when they lave at night the fill them with wood so when the arrive in the morning they can add more wood the coals and start baking pizza right away instead of waiting till the bricks get hot again